Potato, Sausage & Arugula Salad

This is a delicious alternative to the traditional salad.  This salad has elements of Italian Potato Salad, mixed with the delicious flavors of Italian sausage. Make sure that the potatoes and sausage are still warm when tossed with the salad dressing so they absorb the maximum flavor of the dressing. 


½ lb. Italian Sausage, Sweet

½ lb. Italian Sausage, Hot

2 Tbsp. Olive Oil

1 lb. Yukon Gold Potatoes, Quartered

4 Cups Arugula, Cleaned and Dried

½ Cup Roasted Peppers, Sliced

¼ Cup Fennel, Thinly Sliced

¼ Cup Red Onion, Thinly Sliced


Good Seasons Italian Salad Dressing (using red wine vinegar)



Place the Italian sausage on a baking sheet, pricking each sausage several times.  Drizzle the olive oil over the sausage, and bake in a preheated 350 degree oven for approx. 25-30 minutes, until golden brown and cooked through.  Let cool slightly and slice on a diagonal.  Meanwhile, place the Yukon gold potatoes in a large pot and cover with salted water.  Bring to a boil and simmer for approx. 20 minutes, until fork tender.  Drain and set aside.  While still warm, cut in thick slices. In a large bowl, combine the arugula, sliced roasted peppers, sliced fennel, sliced red onion, sliced warm potatoes, and sliced warm sausage.  Toss with salad dressing and add salt and pepper to taste.  Serve.